Ingredients
1½ cups self-raising flour
⅔ cup caster sugar
½ cup milk
80g unsalted butter, melted
2 tbsp golden syrup
2 tsp orange zest, finely grated
1 egg
2 oranges
½ cup brown sugar
3 tsp cornflour
1 cup freshly squeezed orange juice, strained
½ cup water
Cream, to serve
Method
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Preheat oven to 180°C. Grease a deep, 8-cup capacity ovenproof dish with butter. Sift flour into a large bowl, stir in sugar and set aside. Put milk, butter, syrup, zest and egg in a jug and whisk with a fork until combined.
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Add mixture to dry ingredients and beat with a wooden spoon until smooth. Spread into bottom of prepared dish. Peel oranges, removing all white pith. Cut into 1cm thick slices and overlap on top of batter.
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Heat juice and water in a heatproof jug in microwave until hot. Combine brown sugar and cornflour and sprinkle evenly over top of oranges.
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Slowly pour juice mixture over the back of a metal spoon onto pudding . Bake for 50-55 minutes or until a skewer comes out clean when inserted into cake portion. Cover with foil if over browning. Serve immediately with cream.
Note: This pudding is best served as soon as it’s baked, as syrup will absorb into cake on standing.
